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Portabella Curry with Basmati Rice Recipe

This is a Thai inspired dish. Instead using meat, I use portabella. The torn lime leaves make this curry especially aromatic.

TOTAL TIME: Prep: 0 min. Cook: 0 min.YIELD:4 servings

Ingredients

1/4 c. plus 2 tbsp. of canola oil

4 large caps of portabella mushrooms cleaned with a damp kitchen towel and each cut to 1/8 - 1/10

1/2 tsp. of salt

3 gloves of garlic minced

2 tbsp. of fresh ginger minced

1 1/2 tsp. of red curry powder or red curry paste

8 oz. of unsweetened coconut milk

2 tbsp. of fish sauce

2 lime leaves torn to pieces*

1 large granny smith apple cored and cut to 1/8

For garnish:

1/4 c. of toasted peanuts coarsely chopped

1/4 c. of tightly packed fresh basil torn to pieces

1/4 c. of tightly packed fresh cilantro coarsely chopped

1/4 c. of grape tomatoes cut 1/4

3 c. of cooked basmati rice

Directions

1.1. In a large sauce pan over moderately high heat put in 1/4 c. of oil. When oil shimmers put in portabella pieces. Sautee until lightly golden, about 3 - 4 min. Season with 1/4 tsp. of salt. Sautee for another min. Transfer mushrooms to a plate.